Healthy and Delicious Lentil Curry
This lentil curry is packed with plant-based protein, fiber, and warming spices, making it the perfect healthy and flavorful dish for busy weeknights or meal prep.
Equipment
- Instant Pot
- Large pot
- Wooden spoon
Ingredients
- 1/8 teaspoon cumin seeds
- 2 Roma tomatoes, diced
- 1 medium yellow onion, diced
- 1 tablespoon minced garlic
- 2 teaspoons garam masala
- 1 teaspoon curry powder
- 1 teaspoon ground coriander
- 1 teaspoon sea salt
- 1/2 teaspoon minced fresh ginger
- 1 cup dried red lentils
- 4 cups water
- Chopped fresh cilantro leaves, for garnish
- Fresh lime wedges, for serving
Instructions
- Instant Pot Method: Select the Sauté setting on your Instant Pot. Toast the cumin seeds in the inner pot for 1 minute until fragrant.
- Add the tomatoes, onion, garlic, garam masala, curry powder, coriander, salt, and ginger. Cook for 5 minutes, stirring occasionally.
- Add the lentils and water, then seal the pot. Pressure-cook on High for 20 minutes and let the pressure release naturally.
- Stove Method: In a large pot, toast the cumin seeds over medium heat for 1 minute.
- Stir in the tomatoes, onion, garlic, garam masala, curry powder, coriander, salt, and ginger. Cook for 5 minutes, stirring occasionally.
- Add the red lentils and water. Bring to a boil, then cover and reduce heat to simmer for 20-30 minutes until lentils are tender.
- Serve over rice or cauliflower rice, garnished with cilantro and lime juice.
Notes
Double the batch and freeze leftovers for up to a month. Toast spices thoroughly for enhanced flavor.